Mini Veggie Pot Pies Made for Everyone
Ingredients
- 1 1/2 boxes (17.3 oz) frozen puff pastry, thawed but still cold (3 sheets)
- 2 small yukon gold potatoes, diced
- 1 cup frozen carrots, peas, corn, green beans
- 1 cup diced onion
- 1 stalk stalk celery, diced
- 2 cloves garlic, minced
- 2 tbsp butter (or vegan butter)
- 2 tbsp all-purpose flour
- 1/2 cup vegetable broth
- 1/4 cup milk or unsweetened non-dairy milk
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 egg (or plant-based egg wash)
- 1 tbsp water, for egg wash
- Fresh thyme and chopped chives, for garnish
Method
Prep the oven and potatoes.
- Preheat oven to 400°F. Bring a pot of salted water to a boil and simmer diced potatoes for 6–7 minutes, just until slightly tender. Drain and set aside.
Make the filling.
- In a medium saucepan, melt butter over medium heat. Add onion, celery, and garlic; sauté 3–4 minutes until softened. Stir in flour and cook for 1 minute to form a roux. Slowly whisk in broth and milk, stirring until smooth and thickened, about 2–3 minutes. Fold in par-cooked potatoes and frozen vegetables. Season with Italian seasoning, salt, and pepper. Simmer 2–3 minutes so everything is coated, then remove from heat to cool slightly.
Prepare the pastry cups.
- Spray a muffin tin with cooking spray. Unfold 2 pastry sheets and cut into twelve 4 ½-inch circles. Press each circle into a muffin cup, covering the sides. Use a fork to prick the bottoms of the dough to prevent puffing. Cut the third pastry sheet into twelve 3-inch rounds for the tops.
Assemble and bake.
- Spoon cooled filling into pastry cups, about ¾ full. Cover each with a pastry round and pinch the edges to seal. Whisk egg with 1 tablespoon water and brush over tops (or use non-dairy milk for vegan). Bake for 20 minutes, until the pastry is puffed and golden.
Cool and serve.
- Let pies rest in the tin on a cooling rack for 10 minutes before removing. Garnish with thyme and chives, and serve warm.
Notes
Make-Ahead Tips
- Freeze unbaked pies: Assemble the pies in the muffin tin, then freeze until solid. Pop them out, store in a freezer bag, and bake straight from frozen — just add 5–7 minutes to the baking time.
- Refrigerate ahead: You can make the filling up to 2 days in advance. Keep it in an airtight container in the fridge, then fill pastry cups and bake when ready.
- Reheat leftovers: Warm baked pies in a 350°F oven for 10–12 minutes to re-crisp the pastry.